Classic Whole-Grain Stuffing
Prep: 1 hour plus cooling
Bake: 50 minutes • Serves: 14
15 slices whole-grain seeded bread, cut into 1-inch cubes (10 cups)
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
2 teaspoons dried rosemary leaves
2 teaspoons dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups reduced sodium chicken broth
4 tablespoons Wesson® plant butter, melted
1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Spread bread on large rimmed baking pan; bake 30 minutes or until lightly toasted, stirring once halfway through. Cool 15 minutes; transfer to large bowl.
2. In large skillet, heat oil over medium-high heat. Add onions and celery; cook 5 minutes or until starting to brown, stirring occasionally. Reduce heat to medium; cook 5 minutes or until tender, stirring occasionally. Stir in rosemary, thyme, salt and pepper; cook 30 seconds. Transfer onion mixture to bowl with bread.
3. Add broth and butter to bowl; toss gently until moistened and combined. Transfer stuffing to prepared dish; cover with aluminum foil and bake 30 minutes. Uncover; bake 20 minutes or until top is lightly browned. Makes about 7 cups.
Approximate nutritional values per serving (1/2 cup):
105 Calories, 4g Fat (1g Saturated), 0mg Cholesterol, 255mg Sodium,
16g Carbohydrates, 4g Fiber, 5g Sugars, 3g Added Sugars, 4g Protein
Dietitian’s Dish Tip(s):
> Plant butters are allergy-friendly, have a lower environmental impact and can also be used as a 1:1 substitute for traditional butter in most recipes, making it a versatile choice.
